Mint-Pistachio Pesto
Updated November 19, 2025
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup shelled roasted pistachios
2 heaping cups fresh mint leaves
1 ½ cups loosely packed fresh cilantro leaves and tender stems
2 large garlic cloves, roughly chopped
1 small serrano pepper, membranes and seeds removed, roughly chopped (optional; leave the seeds in for more spice)
1 medium lemon, zested
2 tablespoons freshly squeezed lemon juice
1 to 2 tablespoons pure pomegranate molasses
½ teaspoon Aleppo pepper (optional; omit for less heat)
⅓ cup extra-virgin olive oil, plus more as needed
Kosher salt (such as Diamond Crystal) or sea salt
Nutritional analysis per serving
71 grams carbs; 1210 calories; 67 grams monosaturated fat; 17 grams polyunsaturated fat; 14 grams saturated fat; 102 grams fat; 23 grams fiber; 1167 milligrams sodium; 21 grams protein; 32 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, blend the nuts until almost ground. Add the mint, cilantro, garlic and serrano (if using) and blend again until a paste forms. Add the lemon zest and juice, 1 tablespoon of the pomegranate molasses and the Aleppo pepper (if using) and blend until it starts to come together. Scrape the pesto into the center near the blades.
- Step 2
With the motor running, stream in the olive oil. Stop and scrape down the sides as you go, streaming in more as needed until you have a relatively smooth texture. Add 2 tablespoons of water and blend again. This makes for a spreadable consistency; for a pourable consistency, add 1 to 2 tablespoons more water.
- Step 3
Season to taste with salt. For more tanginess, add another tablespoon pomegranate molasses. Store in a sealed jar in the fridge for 5 to 7 days or freeze for up to 6 months.
Private Notes
Comments
@Juliana your pistachios could also be the culprit. For the ultimate green color, pistachios need to be blanched to remove the brown papery peel. Some stores offer pistachios already blanched and roasted.
@Juliana the brown culprit might be the pomegranate molasses
@ Google says you can substitute with balsamic glaze. I’m going to try that tonight1
It's not at all "frowned upon" here in Italy to experiment with pesto, except maybe in Genoa. We do it all the time, using all sorts of nuts and herbs. However, very few Italians could tolerate so much garlic and heat. And it is hard to imagine any pesto without cheese, granted this is a vegan attempt.
This should be called Cilantro Pomegranate Serrano Pesto, as those flavors completely took over. Mine also came out brown, since the recipe didn't make clear you would need blanched pistachios. I thought the green interior might overtake the brown roasted exterior--nope! Will try another time, with jalapeño and maybe a touch of honey, so the mint and pistachio and their colors are the stars. And with these: https://tavazo.us/products/pistachios-slivered?variant=37726381342903
This is delicious! I shelled the salted pistachios that i bought from the coop. It took a little time to take the leaves off all the mint, shell the pistachios, zest the lemon, etc. but it was totally worth it. So good!